Artichoke and sun-dried tomato tart with herb salad

Pastry

2C flour

¼ tsp. salt

½ tsp. sugar

6 oz. (1-1/2 sticks) unsalted butter, cold, cut into cubes

1/3C cold water (approximately)

Filling

5 eggs

3/4C ricotta cheese

14 oz. jar grilled artichoke hearts, drained

1C grated Swiss cheese

2 Tbsp. plumped sun-dried tomatoes

1/4C fresh basil leaves, thinly sliced

1/4C Parmesan cheese, grated

salt and freshly ground pepper to taste

3C herb salad

1C baby heirloom tomatoes, cut in half

1/4C vinaigrette of choice

For the pastry:  Pulse flour, salt and sugar in food processor.  Pulse in butter until crumbly.  Pulse in water until a dough consistency is formed – do not over-process.  Form dough into a disk, wrap in plastic wrap and chill 30 minutes.  Roll out into a 12-inch circle and line a 10-inch tart pan with removable bottom.  Chill 30 minutes.  Line tart with parchment and pie weights and bake in a 400F oven until edges are slightly golden.  Remove parchment and pie weights, prick bottom with a fork and bake 5 more minutes.  Let cool.  Reduce oven to 350F.

For the filling:  Whisk eggs until smooth, then whisk in the ricotta cheese until well blended.  Add artichoke hearts, Swiss cheese, sun-dried tomatoes, basil, salt and pepper to taste.  Pour filling into crust and sprinkle with parmesan cheese.  Bake until filling is set and

puffed – about 25 minutes.  Let cool 10 minutes in tart pan. 

For the salad: Toss herb salad and tomatoes with vinaigrette.  Slice tart and divide among plates.  Garnish with salad.

MAKES:  8 servings

Fresh Asparagus and Arugula Frittata

2 Tbsp. unsalted butter

5 or 6 large eggs

2 Tbsp. cream

salt and freshly ground pepper to taste

8 asparagus spears, roasted, cut into one-inch pieces

2C fresh arugula or greens of choice, cooked, squeezed dry, chopped

2 – 3 pieces prosciutto, cut into strips (optional)

1/2C freshly grated Parmesan or cheese of choice

2 Tbsp. Parmesan cheese (for the top)

Preheat oven to broil.  Melt butter in a medium non-stick, oven-proof sauté pan.  Meanwhile, beat the eggs, cream, salt and pepper together and fold in the asparagus, arugula, prosciutto and parmesan cheese.  When the butter is hot, pour in the egg mixture and cook until the bottom of the frittata is firm, shaking occasionally – about 10 minutes. 

Sprinkle the top with remaining 2 tablespoons cheese and place under the broiler.  Broil until the mixture is firm and bubbly.  Shake the frittata out onto a serving platter.  Cut into wedges and serve.

MAKES:  4 to 6 servings

Cheese Roulade filled with mushrooms

1-3/4C shredded Gruyere cheese

2 Tbsp. grated Parmesan cheese

7-1/2 Tbsp. unsalted butter (6 Tbsp., 1-1/2 Tbsp.)

4-1/2 Tbsp. flour

1-1/2C whole milk, heated

salt and freshly ground pepper to taste

pinch spice rub of choice

6 yolks

6 whites, beaten until almost stiff peaks

mushroom filling

2 Tbsp. unsalted butter

1-1/2 lb. cremini mushrooms, sliced

1/3C cream

Salt and pepper to taste

1/4C Italian parsley leaves, coarsely chopped

1/2C Gruyere cheese

For the mushroom filling:  Heat the butter in a large sauté pan until hot, add the mushrooms and sauté until crisp – about 10 minutes.  Add the cream and bring to a boil.  Cook until the sauce it thick.  Season with salt and pepper and fold in the parsley leaves. 

For the roulade:  butter a 12 x 16-inch jelly roll pan and line with parchment paper.  Butter again.  Preheat oven to 350F.  Melt 6 tablespoons of the butter over medium heat, add the flour and cook until smooth.  Gradually add the milk, ½ cup at a time, whisking in and letting it cook before adding more.  Season with salt, pepper and spice rub to taste.  Cook, stirring, until the sauce thickens.  Add the remaining butter off the heat.  Let cool slightly before adding the yolks, one by one, stirring well after each addition.  Add the Gruyere cheese.  Gently fold in the whites.

Turn the mixture into the prepared pan and spread evenly.  Bake

for 10 – 15 minutes or until puffy and lightly golden.  Let cool 5 minutes on a rack.  Loosen the sides of the pan and turn the roulade out onto a towel.  Remove the parchment and spread with mushroom filling.  Sprinkle with cheese and roll up, using the towel to apply uniform pressure along the rolling edge.  Transfer roulade onto a cookie sheet and sprinkle with Parmesan cheese. 

Return the roulade to the oven to heat until the filling is hot and a light crust has formed on the top.  Let cool slightly.  Cut into slices and serve.

MAKES:  8 servings

Four Cheese Quiche

Pastry

2C flour

¼ tsp. salt

½ tsp. sugar

6 oz. unsalted butter, cut in pieces

1/3C water

Filling

6 oz. Vermont White Cheddar cheese, grated

6 oz. Swiss Gruyere cheese, grated

6 oz. aged Monterey Jack cheese, grated

2 oz. Parmesan cheese, grated

1C cream

1C half and half

5 eggs

salt and pepper to taste

For the pastry:  Place the flour, salt and sugar in a food processor and pulse until combined.  Add the butter and pulse to combine.  Pulse in the water just until combined.  Form into a ball, wrap in plastic wrap and chill one hour.  Roll out into a 14-inch round and fit into a 12-inch tart pan with removable bottom.  Chill one hour.  Preheat oven to 400F.  Line the tart with foil and fill with pie weights or dried beans to cover the bottom of the pan.  Bake 15 minutes or until firm.  Remove foil and pie weights, prick the dough and bake another 5 minute.  Let cool while preparing the Filling.

For the filling:  Place the eggs, cream, half and half, salt and pepper to taste in a food processor and process until well combine.  Transfer to a large measuring cup with a spout.  Sprinkle all the cheese except ½ cup into the tart pan and pour the filling over.  Sprinkle the top with remaining cheese. 

Reduce the oven heat to 375F and bake the quiche until it puffs up and is firm – about 50 minutes.  Let cool on a rack 10 minutes.  Remove the tart from the ring and let cool 10 minutes.  Slice and serve.

MAKES:  8 – 12 servings